30-MINUTE PEPPERS PIZZA
Peppers pizza is the perfect substitute for the real thing! You get all the wonderful flavors of pizza without a doughy crust.
Provided by Vered DeLeeuw
Categories Snack
Time 35m
Number Of Ingredients 5
Steps:
- Preheat your oven to 400 degrees F. Spray a small rectangular rimmed baking dish with olive oil. The baking dish that I use is from Sur La Table. It measures 10 X 7 inches and holds about 2 quarts.
- Cut the bell peppers in half lengthwise. Remove their core and membranes. You can remove the stem or cut around it gently to leave it intact.
- Arrange the peppers in a single layer in the prepared baking dish.
- Layer the filling: Spoon 2 tablespoons of pizza sauce into each bell pepper half. Top with 2 tablespoons of shredded mozzarella, 2 more tablespoons of sauce, and finish with 2 more tablespoons of mozzarella.
- Add your toppings. I like to use pepperoni (2-3 slices per pepper half) and sliced black olives.
- Lightly spray the peppers with olive oil. Bake, uncovered, until the peppers are tender and the cheese is melted, 20-30 minutes. Allow the dish to rest for 5 minutes before serving.
Nutrition Facts : ServingSize 1 pepper (two halves), Calories 294 kcal, Carbohydrate 11 g, Protein 16 g, Fat 20 g, SaturatedFat 7 g, Sodium 604 mg, Fiber 2 g, Sugar 6 g
BELL PEPPER 'PIZZAS' TWO WAYS
Create bell pepper 'pizzas' for a new take on the classic. Bell Pepper 'Pizzas' Two Ways feature pepperoni, tomatoes, and basil with, of course, cheese.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Cover baking sheet with foil; spray with cooking spray. Place peppers, cut sides up, on prepared baking sheet; fill with pizza sauce and cheese.
- Top 2 peppers with pepperoni, then top remaining peppers with tomatoes.
- Bake 10 to 15 min. or until peppers are crisp-tender and cheese is melted.
- Sprinkle basil over tomato-topped peppers.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 8 g, Fiber 3 g, Sugar 5 g, Protein 8 g
PIZZA TWO WAYS
Freeze the pizza dough and roast the tomatoes in advance to cut down on prep time for this perfect weeknight meal.
Provided by Martha Stewart
Categories Vegetarian Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Stretch and roll out two 1-pound balls of pizza dough (thawed if frozen) to 14-inch ovals. Place on 2 baking sheets and freeze until firm, about 1 1/2 hours. If making ahead, wrap crusts in plastic and freeze for later use.
- Preheat oven to 350 degrees. Halve 14 plum tomatoes. On 2 large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with 1/4 teaspoon sugar. Bake until softened and edges are crinkled, about 1 hour. If making ahead, let cool, then cover and refrigerate.
- Heat oven to 475 degrees, with racks in upper and lower thirds. Lightly oil 2 large baking sheets. Place frozen or just-made crusts on sheets and brush each with 1 tablespoon oil.
- Top one crust with tomatoes, dollop with ricotta, then sprinkle with Parmesan; season with salt and pepper. Top second crust with an even layer of potatoes, sprinkle with rosemary, then drizzle with 1 tablespoon oil; season with salt and pepper.
- Bake pizzas until crusts are browned, about 11 minutes, rotating sheets halfway through. Sprinkle ricotta-tomato pizza with basil.
Nutrition Facts : Calories 384 g, Fat 14 g, Fiber 2 g, Protein 13 g
PIZZA WITH ROASTED GARLIC, BELL PEPPERS AND TWO CHEESES
Provided by Ginny Hamisch
Categories Garlic Pepper Bake Vegetarian Kid-Friendly Feta Mozzarella Bon Appétit California Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool.
- Using fingers, squeeze out roasted garlic cloves into food processor; add sun-dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun-dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 450°F. Place crust on baking sheet or pizza pan. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
- Bake pizza until crust is golden brown and cheese bubbles, about 8 minutes. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.
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